Chaler Payesh Recipe
Make Bengali Chaler Payesh (Rice Kheer) using my easy traditional recipe. Serve it for festivals, weddings, or special occasions.
Servings: 4 people
Ingredients
- 3 tablespoons Gobindobhog rice or any other sticky short-grain rice.
- 2 teaspoons ghee preferably Bengali Jharna ghee.
- 4 cups whole milk (full-fat milk)
- ¼ cup white granulated sugar or to taste
- ½ teaspoon cardamom powder
- 10-12 chopped cashew nuts
- 10-12 slivered pistachios
- 10-12 slivered almonds
Instructions
- Rinse the rice with water and soak it in ½ cup of water for 15-20 minutes.
- Drain the water and mix the rice with ghee. Set aside.
- Heat milk in a heavy bottom pan over medium-high heat and bring it to a boil. Stir very frequently to avoid the milk from scorching at the bottom of the pan.
- Once the milk comes to a boil, reduce the heat to low.
- Add the rice to the pan and cook until the rice is nicely cooked and the payesh has thickened (35-40 minutes). Stir frequently while cooking.
- Add sugar and cook for another 3-4 minutes.
- Add cardamom powder and mix well.
- Check for sugar and add more if needed.
- Garnish the payesh with cashew nuts, pistachios, and almonds. I also like to use some dried rose petals for a pop of color.
- Serve hot or chill for a few hours before serving.
Video
Notes
Traditionally Gobindobhog rice is used to make payesh but if it's not available, you can use any fragrant short-grain rice.
Add the sugar only when the rice is nicely cooked and at the end of cooking. Adding sugar before prevents rice from cooking.
Nutrition
Calories: 161kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 1mg | Potassium: 88mg | Fiber: 1g | Sugar: 13g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
